Washington Post

Inside the world of flavorists, who try to make plant-based meat taste like the real thing

Marie Wright, vice president and chief global flavorist at Archer Daniels Midland, creates a black truffle flavor to be used in an aioli at ADM's Cranbury, New Jersey, lab. Foto: Washington Post photo by Katherine Frey

CRANBURY, N.J. - Marie Wright dips four long strips of paper, the kind you'd sniff a perfume sample from Sephora, into bottles of clear liquid marked Methyl Cinnamate, Ethyl Butyrate, y-decalactone and Furaneol. She holds the four strips together and wafts them, fanlike, under her nose. Suddenly, the lab smells of strawberries...

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